Nutrients are gaining recognition for their role in protecting against the toxic effects of free radicals, alcohol and other substances. At the same time, advances in food technology, the appearance of novel foods and new ingredients have generated new toxicological issues and forced health and safety professionals to develop new and more reliable

Antioxidant Nutrients and Protection From Free Radicals. Carotenoids and Health Risk. The Role of Nutrients in Detoxification Mechanisms. Foods Derived From Genetically Modified Crop Plants. Allergic Reactions and Food Intolerances. Ethanol Toxicity and Nutritional Status. Interactions Between Foods, Nutritional Supplements and Drugs. Phytosterols in Human Health. Threshhold of Regulation: A Unifying Concept in Food Safety Assessment. Biotechnology-derived and Novel Foods: Safety Approaches and Regulations. Safety Effectiveness and Labeling of Self Care Products. Functional Foods: Regulatory and Scientific Considerations. Estimation of Food Chemical Intake. Post Marketing Surveillance in the Food Industry: the Aspartame Case Study. Regulation of Flavor Ingredients. Food Irradiation. Carcinogens.